It's almost Valentine's Day! Have you started planning a special day with your sweetheart? I have! But before I figure out what we're having for dinner or what I'm buying my husband, I decide what we're having for dessert.
The last few years I've made a dessert with chocolate in it. We've had red velvet cupcakes, red velvet cake, and brownies. While they were all delicious I wanted something different this year. I was thinking vanilla cupcakes or vanilla cake so when I came upon Pink Velvet Cupcakes I was sold.
Unlike Red Velvet Cupcakes, there is no chocolate in pink velvet cupcakes. There is a lot of vanilla, bright pink food coloring, and buttermilk. The cupcake is light and airy and has a beautiful flavor. I topped it with a fluffy butter cream frosting and sprinkled the cupcakes with heart shaped sprinkles. Then I put a heart shaped pick in the cupcakes to finish it off.
I ended up testing this recipe on my students at school last week. They loved it! They kept asking what flavor it was, how I made it, and if there was more. The icing was smeared all over their mouths and they had huge smiles lighting up their faces. That's how I knew it was a winner.
For the cupcakes:
- 2 ½ c. flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 c. butter, softened
- ¾ c. sugar
- ¼ c. brown sugar
- 1 teaspoon bright pink food coloring
- 3 eggs
- 2 teaspoon vanilla
- ½ teaspoon cinnamon
- 1 c. buttermilk
For the frosting:
- 2 sticks butter, softened
- 4 c. powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla
- red, white, or pink sprinkles
- Preheat the oven to 350 degrees. Line 2 cupcake pans with cupcake liners (24 cups).
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
- In a large bowl cream together the butter, sugar, and brown sugar. Mix until well combined.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla and cinnamon.
- Add half the dry ingredients and mix well. Stir in the milk. Add the remaining dry ingredients and mix until incorporated.
- Divide the batter into the 24 muffin cups, filling them ⅔ of the way full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool on a wire rack.
- To make the frosting beat the butter until smooth. Add the powdered sugar 1 cup at a time until it is well combined. Add in the milk and vanilla and beat until smooth.
- Pipe the frosting onto the cooled cupcakes and sprinkle with sprinkles.
Adapted from Blahnik Baker